Banana bread (wheat free)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | teaspoon | Yeast |
| Dry group: | ||
| ½ | cup | Gluten |
| 1 | cup | Kamut flour |
| ¾ | cup | Brown rice flour |
| 2 | tablespoons | Brown rice flour |
| ¼ | cup | Soy flour |
| ½ | cup | Amaranth flour |
| ¼ | cup | Oat bran |
| Wet group: | ||
| 1 | tablespoon | Water |
| 1 | Egg; lightly beaten | |
| 1 | tablespoon | Sucanat |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Molasses |
| ½ | teaspoon | Nutmeg; or more |
| 1⅓ | cup | Bananas; very ripe; mashed |
| (3 large) | ||
| ½ | teaspoon | Lecithin; optional |
| 1¼ | teaspoon | Salt |
| ¾ | cup | Walnuts; halves, toasted |
Directions
Adjust the water to compensate for different sizes of egg and banana.
Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm.
Toast the walnuts7 minutes at 275 degrees and cooled a bit.
Add the walnuts 8 minutes before end of knead cycle Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Susan Chapin, schapin@...
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